Salmon en Papillote

Salmon en Papillote

Five in 25

Serves 2

Five Ingredients

Two 6-8 oz salmon filets

½ lb cherry or grape tomatoes

1 lemon, sliced thinly

Fresh dill or herb of choice

¼ cup dry white wine

From the Panty

Salt and Pepper

2 T olive oil

Tear off two large sheets of parchment paper and fold in half.  Using a sharp knife, cut the parchment in a semi-circle shape and unfold so it is the shape of a heart or oval.  Lay 2-3 slices of lemon on one side of the fold.  Add a few sprigs of dill.  Lay the salmon filet on top.  Season with salt and pepper and drizzle with olive oil.  Add a handful of tomatoes and fold the parchment over.

Begin sealing the pouch by folding small creases from one end to the other, overlapping the folds as you go.  When you get to the last fold, drizzle in 1-2 T of wine and seal the pouch by folding the last crease underneath the pouch.  Repeat with additional salmon filets.

Bake at 425 for 12-15 minutes or until cooked to your desired temperature (135 F for medium).

Carefully tear open the parchment after removing from oven so as to prevent the fish from continuing to steam and overcook.  Garnish with additional lemon and dill and serve with desired side(s).

Dish Notes

As with many of our dishes this is more about technique than an exact recipe.  Add other quick cooking veggies like asparagus, squash or baby potatoes.  Use different herbs and citrus.  Use another type of fish or you can even cook chicken in this manner (just leave it in a bit longer… no medium rare chicken, please).